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Ingredients
1
SWEET POTATO SALAD:
2 sweet potatoes
1 whole grain mustard
1 1/2 tablespoons champagne vinegar
1 large pinch kosher salt
1/4 grapeseed or canola oil
3 minced chives
PINEAPPLE RELISH:
2 fresh pineapple, cut into small dice
1 or 2 Fresno or jalapeño chiles, thinly sliced or minced
zest of one lime (reserve lime for making pickled onions)
1/4 picked cilantro leaves
1 minced cilantro stems
PICKLED RED ONION:
1 red onion, sliced into very thin rings or half moons
1/2 fresh lime juice
1 kosher salt
Fresh pineapple salsa and pickled onions bring brightness and zip to this colorful dish.
Directions
- For the sweet potato salad: Peel potatoes and cut into bite-sized pieces. Bring a large pot of salted water to a boil and add the potato pieces. Reduce water to a simmer and cook the potato until knife-tender; drain and reserve kept warm in a bowl. While the potatoes are cooking, whisk together the mustard, vinegar and large pinch of kosher salt together in a small bowl. Whisk in the grapeseed oil. Add the dressing to the bowl of warm sweet potatoes and fold in to coat. Fold in chives.
- For the pineapple relish: Combine all ingredients in a bowl.
- For the pickled red onion: place sliced onions in a strainer over the sink. Bring a kettle of water to a boil. Pour over the sliced onions. Place blanched onions in a bowl and add the lime juice and salt, stirring to combine. Let the onions pickle, turning occasionally for half an hour. Can be prepared one week ahead and kept refrigerated.
- For serving: grill the sausage until browned and hot throughout. Slice, and serve with spoonfuls of the sweet potato salad, pineapple relish and pickled red onion.
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